May 2010 Edition

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Bar None LogoMay 2010 - Edition

May 5th is
Cinco de Mayo
We've put together some recipes to help you celebrate.  You can our recipe collection here...

Beam Whie House Russian Cocktail

Here comes Cinco de Mayo!  Spring is officially here and summer is just around the corner.  We hope you are all doing well and having a great 2010!

Cheers,
Dan Hutchinson
 

Spring Fling Collection with Dress the Drink

Dress the Drink Image If your idea of garnishing a cocktail is a sprig of mint or a slice of lime, look again.  Dress the Drink adds exquisite edible beauty to your cocktail menu - from sweet flowers grown with organic principles to genuine 24 carat gold dust, the collection is unbelievable. Women adore it, but guys like it too.

Read more here...
Dr. Bamboo - Oracle Cocktail

This month I am introducing a new feature called Dr. Bamboo Predicts!  Every so often I peer into my cocktail glass crystal ball and beseech the mystic powers of the cosmos to grant me a glimpse into the future. Channeling the nebulous energies of the great beyond, I attempt to divine What Will Come To Pass. Strangely, the information I receive is always alcohol-related, but who am I to question the motives of those who dwell in dimensions untraveled by man?

Read more here...
    Or Pilsners...

Describing pilsner to an American is like describing pizza to a Chicagoan...or so I was going to start this article.That was until I started my research and realized a few things.First, what we poor American souls know as pilsner really isn't, and second, I'm not a huge fan of what I'll call 'classic pilsner'.


Read more here...
Interview with Lauren Mote

In this day and age, many people are thinking more eco-friendly and looking towards ways to preserve the planet. This goes for those behind the bar as well! Lauren Mote, GM and mixologist at the Refinery in Vancouver, is making sure to keep green at her establishment.
 Read more here...
The Mint Julep - paired with lamb meatballs


If you haven't heard yet, the Mint Julep and the Kentucky Derby are inextricably linked. Well, since 1875, anyway. That's when their marriage at Churchill Downs began, and since that year, the Mint Julep's popularity (and one can go so far as to say celebrity) has no doubt benefited from its close association with the fastest two minutes in sports.

Our close association with the Mint Julep began seven years ago when the two of us would sip them on a warm spring night on the terrace overlooking Brooklyn and Manhattan. One of our first terrace cocktail parties consisted of four friends and a dozen Mint Juleps among us. Needless to say the party ended when everyone's speech was compromised.

Mint Julep Image

Lesson learned: one is enough.

Although much of our view of Brooklyn has been obscured by overdevelopment (some of our view of Manhattan is threatened as well), our love of the Mint Julep will never fade. It's one of our top five cocktails, and its slightly sweet, minty bourbon zing will keep us sipping until our last gallop around the track. Pair them with lamb meatballs with our special seasoning, add a dollop of tzatziki, and you are off!

 
The Mint Julep
2 ounces bourbon
1/4-1/2 oz. simple syrup
8 spearmint leaves
shaved or crushed ice
spearmint sprig
shaved or crushed ice 

Muddle leaves gently in simple syrup in a julep cup or similar glass. Add bourbon, then shaved ice all the way up to the top. Stir. Garnish with a mint sprig. Toss in a straw, if desired. 

Lamb Meatballs (with tzatziki)

Meatballs
3/4 lb. ground lamb
1 medium egg, beaten
1/3 cup panko
1 stick real Ceylon cinnamon (you can substitute cassia)
1/2 T coriander seeds
1 tsp. dried spearmint
2 tsp.-1 T  dried chopped garlic
salt and pepper, to taste
1 T olive oil, grape-seed oil, or canola oil 

Grind cinnamon, spearmint, garlic, and coriander seeds finely. Add lamb, egg, panko, and ground spices to a bowl. Mix thoroughly with your hands so that spices and egg blend evenly throughout the lamb. 

Grab a bite-sized portion of meat and, with your palms, roll until meatball is round. Heat oil in a large skillet, then add meatballs. Spread them out so that they do not touch. Fry for three minutes, or until a nice char starts to develop, then flip (a teaspoon and a pair of tongs should do the trick). Fry for another 3 minutes. Remove from skillet. Serve with Tzatziki (see recipe, below). 

Makes 4 dozen meatballs. 

Tzatziki
1 T olive oil
2 tsp. lemon juice
2 cups greek yogurt
2 cloves garlic
1/2 cup peeled cucumber, grated 

Grate cucumber into a small bowl. Add garlic and mix together. In another, larger bowl, combine olive oil and lemon juice. Fold in yogurt, followed by cucumber-garlic mixture. Chill for 30 minutes. 

Cocktail Buzz is Steve Schul and Paul Zablocki
visit us at Cocktail Buzz

photo ┬ęSteve Schul, Cocktail Buzz
 
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